Recipe #64 - Jalapeno Popper Stuffed Mushrooms

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This recipe is a mesh up of stuffed jalapeno peppers and stuffed mushrooms.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.

Preheat an oven to 350 degrees F. Place wire rack(s) on a cookie sheet.

Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic and jalapeno; cook and site until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese and bacon. Season with salt and pepper.

Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the wire racks. Top with a few pieces of shredded cheese and a crumble of bacon for looks.

Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

Now I had a few jalapeno peppers left over so I used some of the left over cheese mixture and stuffed them for the mushroom haters in the house. These were incredibly and surprisingly sweet. You really can't just have one. Next time I am definitely going to have to double it, considering I ate about half of the mushrooms.

Rating: 10
Time: 55 minutes
Serves: 4
Nutritional Information:
Calories - 151
Total Fat - 13.4g
Cholesterol - 35mg
Ingredients:
2 slices bacon
1 1/2 teaspoons olive oil
8 mushrooms, stems removed and chopped and caps reserved
1 clove garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 (3 ounce) package cream cheese, softened
3 tablespoons shredded cheddar cheese
Sea salt to taste
Ground black pepper to taste

Recipe #63 - Layered Taco Dip

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Start by preparing all the veggies. 

Preheat oven to 350 degrees F. In a larfe skillet over medium hear, brown beef. Drain well. Stir in beans, taco sauce, chili powder and cumin. Heat until warm. 

Spread the meat and bean mixture into a 9x13-inch casserole. Spread sour cream over beef and mixture, then sprinkle onions, tomatoes, olives and peppers. Top with cheese. 

I doubled the recipe because some people don't eat veggies (ah-hum, Teresa).

Bake at 350 degrees F for 30 minutes. Serve warm. 

Rating: 8 

Time: 45 minutes 

Serves: 6 

Nutritional Information: 

Calories - 415

Total Fat - 28.3g

Cholesterol - 85mg

Ingredients:

1 pound ground beef

1 (16 ounce) can refried beans

1/2 cup hot taco sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 (16 ounce) container sour cream

1 cup chopped onion

1 cup chopped tomatoes

1 cup black olives, chopped

3/4 cup sliced jalapeno peppers

Recipe #62 - Moroccan Chicken Stew w/ Sweet Potatoes

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"Cinnamon and ginger complement the sweet potatoes in this easy but exotic-tasting chicken stew. Fluffy couscous absorbs the aromatic sauce." - Everyday Food

Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess.

In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken and cook until browned, 4-6 minute per side; transfer to plate.

Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes.

Return chicken to pot. Add broth, sweet potatoes and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.

While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous garnished with cilantro, if desired.

Rating: 8
Time: 45 minutes
Serves: 4
Ingredients:
1/4 cup all-purpose flour
4 boneless, skinless chicken thighs (about 1 1/2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
1 piece fresh ginger (2 inches long), peeled
1 cinnamon stick
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
Pinch of saffron, (optional)
2 tablespoons fresh lemon juice
1 cup couscous
Cilantro springs, for garnish (optional)

Recipe #61 - Spicy Orange Chicken Stir-Fry

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Cook rice according to package directions. Cover to keep warm; set aside. 

Meanwhile, whisk soy sauce and cornstarch in a medium bowl until cornstarch dissolves. Mix in orange peel.

Heat oil in large wok or nonstick skillet over high heat. Add onion, garlic, and crushed red pepper. Stir-fry 30 seconds.

Sprinkle chicken with salt and pepper. Add to wok and stir-fry until is crisp-tender and chicken is just cooked throughly, about 4 minutes. 

Add broccoli and juice mixture. Toss until sauce thickens and comes to boil and broccoli is crisp-tender, about 2 minutes. 

Season with salt and pepper. Serve with rice.

Rating: 8
Time: 20 minutes
Serves: 6
Ingredients:
1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
3/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoon finely grated orange peeled
2 tablespoons olive oil
1 small red onion, halved, thinly sliced
Large pinch of dried crushed red pepper
1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch pieces
1 head of broccoli

Recipe #60 - Smoked Salmon Terrine w/ Dill and Capers

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I think it's about time for another appetizer! I found this one in a copy of Bon Appetit Magazine. I ripped out the article and have been carrying around with me for 4 months now. I finally had enough people in town to cook it for last weekend when my brother and his girlfriend came into town. 

Start by lining a 9x5x3-inch loaf pan with  plastic wrap, leaving overhang. 

Using electric mixture, blend first cream cheese, onion, dill, capers, and lemon juice and chopped salmon in large bowl. 

Spread 1/3 cheese mixture evenly in pan. Top with 1/2 of sliced salmon, 1/3 of cheese mixture, remaining salmon, then remaining cheese mixture. Cover; chill at least 4 hours and up to 2 days. 

Turn terrine out onto platter. Serve with baguette slices or cracker. I toasted my baguette slices in the oven on broil to add a little crunch. You can start this one day ahead. Garnish the terrine with dill springs, capers, and red onion, if desired.

This recipe had a suggested paired cocktail recipe called "Blood Orange Champagne Cocktail". Though the idea behind it was clever, it was a little too orangey for me. And I'm not sure that went well with the salmon. I think if I made it again, I would have added a little more champagne and less orange juice. However, the salmon terrine was amazing. I'm not sure why it says to layer the cheese mixture like it does, because when you spread it on the toast it all mixes to together. If I make it again, I will probably just fold in the chopped salmon, stirring gently. 

Rating: 9 

Time: 45 minutes; plus what ever time you choose for refrigeration 

Serves: 24

Ingredients: 

For the smoked salmon terrine

4 8-ounce packages of cream cheese

3/4 cup finely chopped red onion

1/4 cup drained capers

2 tablespoons fresh lemon juice

12 ounces smoked salmon slices; 6 ounces chopped, 6 ounces left sliced 

Toasted baguette slices or crackers

For the cocktail

1 cup fresh blood orange juice

1 cup Ciontreau or other orange liqueur

1 750-ml bottle of chilled Champagne or sparkling wine

Stir juice and Ciontreau in medium pitcher; cover and chill until cold. Divide amonge Champagne coupes. Garnish with each drink with an orange peel twist. 

Recipe #59 - World's Best Fruit Smoothie

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After much trial and error (and many mornings of waking us up at 6am with a noisy blender), my father has perfected his fruit smoothie.

Bananas, strawberries, blueberries, apple juice, yogurt (for a little fluff) and local honey. 

Add the apple juice, yogurt and honey in a blender and stir it up. Then add the rest of the ingredients and blend until thoroughly mixed. 

And there you have "The World's Best Fruit Smoothie"! (As proclaimed by the maker lol.)

Rating: 10

Time: 5 minutes

Makes: 4 cups (enough for about three people)

Ingredients:

1 cup apple juice

1 cup frozen blueberries

8 large frozen strawberries

2 bananas (the fresher, the better)

2 4-ounce yogurts (any flavor or brand)

1 tablespoon honey (Dad prefers the local kind)

Recipe #58 - Tofu Stir-Fry

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My first tofu recipe courtesy of the great Martha Stewart.

Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes. 

While waiting, cut up all the yummy veggies.

Transfer tofu to a shallow dish. In a bowl, whisk together soy sause, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).

Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.

Stirring constantly, cook onions in skillet over high heat until browned, about 5 minutes. Add mushrooms; cook about 2 minutes. Add red bell pepper and bok choy stems; cook about 3 minutes. Add peas, and ginger; cook about 1 minute. Add marinade, cornstarch mixture, bok choy greens and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes. 

Cook's Note: The veggies and marinade can be prepared ahead. You can use 1 pound peeled, deveined shrimp instead of tofu; the cook times are the same.

Rating: 8
Time: 45 minutes
Serves: 4
Ingredients:
1 pound firm tofu
2 tablespoons reduces-sodium soy sauce, plus more for serving
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
2 small onions, cut into wedges
9 ounces button mushrooms, quartered
1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
1/4 pound snow peas, trimmed
5 paper-thin slices fresh ginger
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
Lime wedges, for serving

Recipe #57 - Healthy Chocolate Chip Oatmeal Cookie

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The second of my sister Teresa's recipe suggestions: Healthy Chocolate Chip Oatmeal Cookies.

In a large bowl mix all of the wet ingredients (yes this includes the sugar)  Since these cookies are supposed to be healthy, the butter is purely for taste.  You can leave it out completely and won't affect the texture of the cookies, Teresa uses half the amount unless taking them to sporting events, then she doesn't use any.  

In a separate bowl, mix together the dry ingredients except the oats. 

Working by hand, mix the dry ingredients into the wet ingredient bowl and stir until everything is combined, next add the oats and mix until everything is coated. Next add the chocolate chips and stir until everything is evenly combined. The mixture will be very thick. 

Drop spoonfuls of the dough onto a cookie sheet and flatten them slightly. They don't flatten out very well on their own in the oven. Bake for 10-12 minutes or until the edges are slightly brown.  

These were absolutely genius. I would remake and remake these. The best part: you can eat twice as many with out feeling guilty because they are so healthy!

Rating: 10

Time: 1 hour

Makes: ~25 cookies

Ingredients:

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

2 tablespoons unsalted butter, room temperature (optional)

1/2 cup sugar

1/2 cup unpacked brown sugar

1 large egg

1/4 cup unsweetened apple sauce

1/2 teaspoon vanilla extract

2 cup quick oats

3/4 cup dark chocolate chips

Recipe #56 - Buffalo Chicken Sandwich

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This is the first of two of my sister's regular recipes. 

Take the chicken breasts our of the package and trim any fat if necessary. Fill a large pan of water just so that it covers the chicken. Keep on high until the water is boiling with the chicken. Turn down to a simmer and let the chicken poach for 10 minutes or until longer pink in the middle. 

Use two forks to shred chicken into tiny pieces. Make it so that it resembles strips of pulled pork.  

In a  casserole dish mix the melted butter, red wine vinegar and buffalo sauce.  The amount of buffalo sauce you use depends on how spicy you and you guests like it.  I only used one cup, but half the people (Dad and Teresa) ended up putting more on their sandwiches later. 

Put your shredded chicken in the pan with the buffalo mixture and stir until all of the meat is evenly covered. Put pan into the oven and let the mixture simmer for up to 10 minutes, stirring occasionally. This will re-heat the chicken that has cooled while being shredded and infuse the flavors of the mixture with the chicken.

Toast the bun either in the oven that is still hot or on a skillet on the stove top.  Scoop desired amount of chicken onto the bun and top with your choice of blue cheese or ranch dressing.    

* The celery is completely optional and can be chopped up and mixed in with the chicken mixture after you reheat it, or it can be served on the side as a garnish. 

Rating: 7

TIme: 35 minutes

Serves: 6

Ingredients:

8 Bonless Skinless Chicken Breasts

1-2 Cups Frank's Buffalo Sauce

1/4 cup red wine vinegar

1 tablespoon butter or margarin

1 Package whole wheat hamburger buns

Ranch or Blue Cheese dressing

3 stalks of celery (optional)